Mexican Mushroom Chili with Beans and Barley

Recipe courtesy of the Mushroom Council.

Recipe Ingredients:

1 cup barley
4 teaspoon olive oil
1 small onion, chopped
1 clove garlic, finely chopped
3 (8-ounce) packages cremini mushroom, quartered
1 tablespoon chipotle chili powder* (not ground chipotle chile peppers)
2 teaspoons oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 medium red bell pepper, seeded and chopped
2 fresh Anaheim chiles, seeded and chopped
1 cup frozen corn, thawed
1 (16-ounce) can chili beans, undrained
1 (15-ounce) can crushed tomatoes
2 cups water
2/3 cup low sodium vegetable broth

Cooking Directions:

1. Bring 4 cups of water to boil in a large saucepot. Add barley, turn heat down and simmer 30 to 40 minutes or until cooked through. Drain any excess liquid; partially cover to keep warm.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook 2 minutes. Add mushrooms, seasonings, salt and black pepper; continue to cook 4 to 5 minutes. Stir in peppers and chiles; cook for an additional 3 to 4 minutes or until vegetables are tender.
3. Stir in all remaining ingredients except barley. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until flavors are melded, stirring after 15 minutes to prevent sticking.
4. Add cooked barley and continue to cook 10 minutes.

Makes 4 servings.

*Or 2 1/2 teaspoons chili powder plus 1/2 teaspoon ground chipotle chile.

Nutritional Information Per Serving (1/4 of recipe): Calories: 222; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 42g; Fiber: 10g; Protein: 9g; Sodium: 590mg.

Recipe and photograph courtesy of the Mushroom Council.